Wine Varietal: White Zinfandel
A refreshing burger for the hot summer cookouts.
2# Lean Ground Round
1/2 Cup Seedless Green Grapes – Chopped
1/2 Cup Green Onions – Chopped
1/2 Cup Celery – Chopped
1/2 Cup Walnuts – Chopped and Toasted
2 Tb Garlic – Minced
1 Tsp Salt
1/2 Cup Blue Cheese – Crumbled
1 Cup Balsamic Vinegar Dressing
Vegetable Oil Spray for Grill Rack
6 Round Sandwich Rolls – Split
6 Slices Romain Lettuce
3 Tb Butter – Softened
Prepare a medium-hot fire in a charcoal grill with cover, or preheat gas or electric grill to medium-high.
Combine in a bowl the grapes, onion, celery, walnuts, garlic, salt, blue cheese and balsamic vinegar dressing. Set aside.
In a large bowl combine the ground round and 1/2 the salsa mix, mix well. Divide the mixture into six patties.
When the grill is hot, spray the rack with vegetable spray. Place the patties on the rack, cover and cook, turning once, until done, about 5 minutes on each side for medium, less for rare, and longer for well done.
Spread the cut side of the rolls with the butter and toast lightly on grill.
To assemble the burgers, place a patty, and lettuce leaf and a generous spoonful of salsa mixture between each prepared roll.
Makes 6 burgers.